Casual Friday: Strawberry Scone Cookies

Happiest of Casual Fridays from Santa Barbara, friends and lovahhhs. It’s been a glorious week of vacation, and while I’ve been committed to being a lady who #sassybeachlunches/wedding plans, I’d never pass up my monthly chance to talk cookies and waste time on the Internet with you.

You know how we roll—food first, then nonsense. Let’s do this.

These sexy Strawberry Scone Cookies come to you courtesy of my talented friend Christina’s latest book Sweet & Simple. Christina writes one of my go-to blogs, Dessert For Two, and she’s one of the few people that’s capable of getting me excited about baking. All of her desserts are small batch, which is awesome if you’re baking for kicks and not a crowd. (Let’s be real, no good thing has ever come of being home alone with a tray of leftover brownies.) Christina’s written…count it….THREE best-selling cookbooks, but I’m particularly fond of this one because all of the recipes are 100% idiotproof. As someone who spent a semester at Le Cordon Bleu sweating and crying over sugar roses and collapsed cakes, I deeply appreciate droolworthy desserts that fall on the anxiety-free side of the baking spectrum. Hallelujah.

Deciding which recipe to make first was nearly impossible, but I ultimately went with these scone cookies because they’re a mash-up of two of my favorite things. Plus, I just happened to have a boatload of strawberries in my fridge awaiting such a fancy fate. The recipe makes 6 large (or 12 small) not-too-sweet treats with the most addictive texture—like a fluffier scone with a crispy exterior and a little extra chew. (That makes sense…right?) Christina is obviously a mad genius.

These babies are sweetened with coconut sugar (although you could also use regular cane sugar), and I subbed coconut cream for heavy cream in my batch, which gave them an extra hint of coconutty goodness. I ate three one with tea and felt very British, but they’d also be great for breakfast. Not to get too wild, but I’d recommend slathering one with Greek or coconut yogurt and topping it with extra sliced strawberries…

Moving on to Internet nonsense and musings!

Does anyone remember TextsFromLastNight.com?!!! It was my favorite way to procrastinate in college, and I was just reminded of it this week. Still gold.

My bff has been telling me I have to watch Catastrophe (on Amazon) for years. I finally took her advice, and as with most things, she was right. I’ve been watching it in the background while I cook for the past couple weeks, which I do not recommend because I have burnt myself, dropped several things, and spit water all over my stir-fry because it is the funniest thing I’ve seen in a loooong time. Please watch so we can discuss.

I just finished reading Commonwealth. I wasn’t that into it for the first 100 or so pages, but then shit. heats. up. If you’re looking for a last minute addition to your summer reading list and can power through a slightly slow beginning, I highly recommend.

This music video for Charli XCX’s banger, “Boys,” makes me the happiest. Watching famous dudes be video vixens is something I didn’t know I wanted to see but now can’t imagine how I lived without. Love me some boys.

I shy away from any mention of politics around these parts because I know most of you come here to chill, laugh, and talk about food. But a lot of scary things are happening in the world right now (duh), and I feel like a lot of us are trying to a.) be as informed as we can be, and b.) figure out what we can do to help (even in the smallest ways). In terms of the former, this Vice piece is painful to watch but pretty eye-opening. If you haven’t seen it already, it’s worth a watch. (I recommend following it with this video for levity. Then baking a cake.) When it comes to the latter, there are an overwhelming number of organizations where you can donate resources (money, time, supplies), but this guide from the Southern Poverty Law Center, “Ten Ways to Fight Hate: A Community Response Guide,” is a great place to source ideas. Virtual koala hug.

The Internet is filled with things I want to make and eat this month, especially the following…

Sometimes you just want to celebrate with something simple like Gaby’s Fig Salad with Fresh Mozzarella. There’s also prosciutto involved…

I’ve never been much of a gazpacho fan because I have a weird thing with raw tomatoes (and cold soup), but this Spicy White Bean and Sweet Corn Gazpacho speaks to me.

I am very into the concept of Fried Rice with Zucchini, Tomatoes and Parmesan. Snaps for Deb.

I feel like I’m always pushing chickpea things on Casual Friday, but whatever. This Chickpea Shawarma Stuffed Pita looks like a #sassydesklunch revelation.

I will always take sweet potatoes over regular potatoes, and these Spiced Sweet Potato Cakes with Crispy Fried Egg are next on my breakfast in bed list. With avocado and a bucket of hot sauce.

One can never have too many grain salad recipes (do you not #sassydesklunch??!), and this Roasted Cauliflower and Farro Salad with Feta and Avocado is chock full of feel good/look good deliciousness. (You know I like things that make me smarter and prettier.)

As much as I love my smoothies and overnight oats, I’m all kinds of pumped that warm breakfast season is on the horizon. Girfriend’s gonna make Kate’s Cinnamon Toast Breakfast Quinoa!

Never met a roast chicken I didn’t like, and this Roasted Apricot and Garlic Chicken is currently first on my chicken to-do list.

As soon as temps drop below 70, I plan to make different versions of this 30 Minute Healthy Broccoli Cheese Rice on the reg. I’m thinking this would be killer taken in a Mexican direction?

I’m on vacation, bitches, and I’ll be making Watermelon Rosé Margaritas for myself and my hairier half with the last of my rosé stash. Watermelon is very hydrating.

Strawberry Scone Cookies: (Makes 6 or 12 cookies)

Ingredients:
6 ounces fresh strawberries (about 2 handfuls) or 3 ounces blackberries
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon fine sea salt
1/3 cup coconut sugar
3 tablespoons cold unsalted butter
1/3 cup + 1 tablespoon coconut cream
Coarse sanding sugar for topping (optional)

Preparing your Strawberry Scone Cookies:

-Preheat the oven to 350 degrees and line a baking sheet with parchment paper or a silicone mat.

-Next, slice the strawberries into quarters. (If using blackberries, slice them in half.)

-In a medium-size bowl, combine the flour, baking powder, salt, and sugar. Stir with a fork until well blended.

-Next, add the butter and cut it into the mixture using two knives or a pastry blender. Work the butter in until it’s evenly dispersed and is smaller than peas.

-Add the heavy cream and stir gently until a dough forms. Sprinkle in the strawberries and fold gently to combine.

-Scoop 6 balls of dough onto the baking sheet and top with a sprinkling of coarse sugar (if using).

-Bake the cookies for 35-38 minutes. (You can also make 12 smaller cookies and bake them for 20-25 minutes.)

-Move the cookies to a wire rack to cool completely before serving. The cookies soften as they rest so they’re best when served the same day.

Strawberry Scone Cookies

Author - Serena Wolf

Print recipe Save RecipeSaved!

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Yields: 6 large cookies or 12 small cookies

Ingredients

• 6 ounces fresh strawberries about 2 handfuls or 3 ounces blackberries
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon fine sea salt
• 1/3 cup coconut sugar
• 3 tablespoons cold unsalted butter
• 1/3 cup + 1 tablespoon heavy cream or coconut cream
• Coarse sanding sugar for topping optional

Instructions

• Preheat the oven to 350 degrees and line a baking sheet with parchment paper or a silicone mat.
• Next, slice the strawberries into quarters. (If using blackberries, slice them in half.)
• In a medium-size bowl, combine the flour, baking powder, salt, and sugar. Stir with a fork until well blended.
• Next, add the butter and cut it into the mixture using two knives or a pastry blender. Work the butter in until it’s evenly dispersed and is smaller than peas.
• Add the heavy cream and stir gently until a dough forms.
• Sprinkle in the strawberries and fold gently to combine.
• Scoop 6 balls of dough onto the baking sheet and top with a sprinkling of coarse sugar (if using). Bake the cookies for 35-38 minutes. (You can also make 12 smaller cookies and bake them for 20-25 minutes.)
• Move the cookies to a wire rack to cool completely before serving. The cookies soften as they rest so they’re best when served the same day.